Name: Double Crunch Honey Garlic Chicken Breasts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 tsp salt; 1/2 tsp black pepper; 1 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 2 eggs; 1/4 cup milk; Oil, for frying; 1/2 cup honey; 4 cloves garlic, minced; 1/4 cup soy sauce; 1/4 cup water; 1 tbsp cornstarch (for slurry); 1 tsp vinegar (optional)

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These Double Crunch Honey Garlic Chicken Breasts are one of my favorite ways to turn a simple chicken dinner into something unforgettable. Each bite is coated in a perfectly crispy crust, then drizzled with a sticky, sweet, and garlicky glaze that takes the flavor over the top. It’s the kind of dish that makes me feel like I’m eating restaurant-quality food right at home.

Why You’ll Love This Recipe

What I love most about this recipe is the combination of textures and flavors. The double-dipping breading technique gives the chicken an incredibly crunchy coating that holds up beautifully under the glaze. And that glaze—rich with honey, soy sauce, and garlic—is the perfect balance of sweet and savory. I like how it pairs wonderfully with rice, noodles, or just a fresh side salad. It’s comforting, easy to make, and always a hit at the dinner table. Double Crunch Honey Garlic Chicken Breasts

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

Boneless skinless chicken breasts
All-purpose flour
Cornstarch
Salt
Black pepper
Paprika
Garlic powder
Onion powder
Eggs
Milk
Oil (for frying)

For the honey garlic sauce:

Honey
Garlic (minced)
Soy sauce
Water
Cornstarch (for thickening)
Vinegar (optional, for balance)

Directions

I start by slicing the chicken breasts in half horizontally to create thinner cutlets. This helps them cook evenly and stay juicy.
I prepare two bowls: one with beaten eggs and milk, and another with flour, cornstarch, and all the seasonings.
I dip each piece of chicken into the flour mixture, then into the egg mixture, and then back into the flour mixture again—this double coat is what makes the crust extra crunchy.
I heat oil in a deep skillet or pan over medium-high heat and fry the chicken for about 4–5 minutes per side until golden brown and fully cooked. Then I let them drain on paper towels.
While the chicken is resting, I make the honey garlic sauce by simmering honey, soy sauce, garlic, and a bit of water in a saucepan. I stir in a cornstarch slurry to thicken it to a glossy glaze.
I drizzle the warm sauce over the crispy chicken or serve it on the side for dipping.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Sometimes I like to add a little heat to the sauce with red pepper flakes or a splash of hot sauce. For a citrus twist, I’ve also added a bit of orange zest and juice to the glaze. If I want a slightly lighter version, I bake the breaded chicken in the oven or air fryer instead of deep-frying—it’s still crispy but with less oil. And when I want to serve a crowd, I slice the chicken into strips for easy finger food or sliders.

Storage/reheating

If I have leftovers, I store the chicken and sauce separately in airtight containers in the fridge for up to 3 days. To reheat, I place the chicken in the oven at 350°F until it’s warmed through and crispy again—about 10 minutes. I reheat the sauce gently on the stove or in the microwave. I avoid microwaving the chicken directly, as it softens the crust. Double Crunch Honey Garlic Chicken Breasts

FAQs

Can I use chicken thighs instead of breasts?

Yes, I’ve used boneless, skinless chicken thighs and they work great. They stay extra juicy and flavorful.

How do I make sure the breading stays on?

I make sure to press the flour mixture firmly onto the chicken and allow it to rest for a few minutes before frying. Also, I don’t overcrowd the pan, which helps keep the coating intact.

Can I make this gluten-free?

Yes, I use a gluten-free flour blend and tamari instead of soy sauce for a gluten-free version. Cornstarch is naturally gluten-free, so it still gives a nice crispiness.

Can I bake this instead of frying?

Absolutely. I spray the breaded chicken lightly with oil and bake at 400°F for about 20–25 minutes, flipping halfway. It gets nicely golden, especially with convection or an air fryer.

What should I serve with this dish?

I usually serve it with steamed rice or mashed potatoes and a side of green beans, broccoli, or a fresh salad. The sauce also goes great over noodles.

Conclusion

These Double Crunch Honey Garlic Chicken Breasts are everything I want in a comforting meal—crispy, saucy, and packed with bold flavor. It’s the kind of recipe I make when I want to impress without spending hours in the kitchen. Once I tried it, it instantly became part of my regular rotation. Every bite is a perfect mix of crunch, sweetness, and garlicky goodness.